Soft and Chewy Chocolate Chip Cookies
These accidentally vegan chocolate chip cookies are soft, chewy and delicious. Easy recipe with simple ingredients for when only cookies will do.
Servings 20 cookies
Calories 175kcal
Equipment
Ingredients
- 300 g plain (all-purpose) flour or use self-raising flour
- 3 teaspoon baking powder don't use if using self-raising flour
- 1 teaspoon baking soda
- 80 g caster or granulated sugar
- 80 g brown sugar either light or dark
- 50 g golden syrup see notes
- 100 g butter or vegan block butter salted or unsalted
- 1 tablespoon light olive oil or use an egg instead if preferred; see tips below for dough consistency
- 2 teaspoon vanilla extract optional
- 100-150 g chocolate chips or chopped chocolate of choice divided; see notes
- pinch of salt
- 1-2 tablespoon milk or plant milk to adjust consistency of dough if necessary; see notes
Instructions
- In a large bowl mix together flour, baking powder, baking soda and salt. You can sieve all the ingredients into the bowl or use a small whisk (my preferred method).300 g plain (all-purpose) flour, 3 tsp baking powder, 1 tsp baking soda, pinch of salt
- Put butter in a small saucepan and melt it gently over a low heat. Set it aside for 5 minutes to cool slightly.100 g butter or vegan block butter
- Next, add both sugars, golden syrup, vanilla extract and oil (or an egg) to the saucepan with melted butter and give everything a really good mix until you get smooth and uniform mixture.80 g caster or granulated sugar, 80 g brown sugar, 50 g golden syrup, 1 tbsp light olive oil, 2 tsp vanilla extract
- Mix chocolate chips into the flour and pour in your wet mix. Give it a mix with a spoon or spatula first and then go in with your hand to bring the dough together.100-150 g chocolate chips or chopped chocolate of choice
- Depending on the consistency of the dough you might need to add a bit more moisture to it to bring it together. Use milk/plant milk (tablespoon at a time) until your dough is no longer dry and comes together into a nice ball.1-2 tbsp milk or plant milk
- Cover the dough and put in the fridge for a minimum of 15 minutes (let it rest there as you preheat the oven) or ideally longer if you can.
- When you're ready to bake preheat the oven to 170°C(Fan)/340°F/Gas Mark 5.
- Line your baking tray(s) with some baking paper.Divide your cookie dough into approximately 20 balls the size of a walnut (mine were roughly 37g each(1.3oz)). Make sure they have enough room to spread a bit.Flatten each cookie very gently and adorn each with some chopped chocolate chunks (if you want).Bake in preheated oven for 10-15 minutes depending on desired level of softness and chewiness or crispness if that's how you like your cookies.100-150 g chocolate chips or chopped chocolate of choice
- When ready, take the cookies out of the oven and let them rest on the trays for 5 minutes before transferring them onto cooling rack to cool completely. They will still be very soft once you take them out but will harden as they cool. Enjoy!
You can also melt your butter in a microwave instead.
Whether you need extra moisture will depend on the flour and whether you are using egg or oil. Personally, I find that when I'm using egg I don't need to add extra milk but when I'm using oil, I do.
At this point you can just pop cookie dough in the fridge and use it when you're ready within a day or two.
For cookies of this size 10 minutes should give you super soft and chewy cookie. Anything closer to 15 minutes will produce crispier cookie. Also as ovens differ so much you might need to practice to get to your own perfect timings for the type of cookie you like. And don't forget that if you prefer bigger cookies your timings will also change slightly but practice will make perfect.
Notes
- Nutritional information is approximate, per cookie (based on 20 cookies), and will differ depending on the ingredients used. It should be treated as a rough guideline only. For my calculation I used only plant based ingredients, no egg and no dairy.
- Golden syrup can be substituted with honey, agave or maple syrup. Light corn syrup can be used here as well. For more detailed info on substitutions see 🛒 Ingredients above.
- Feel free to use between 100-150g of chocolate. It can be any type of chocolate you like. I've divided mine and put 100g of chocolate chips in the dough and some chopped chocolate bar chunks on top of cookies. You can also put all of your chocolate into the dough instead.
- Milk/plant milk is helpful to adjust consistency in case your dough is too dry and doesn't want to come together easily. Don't overdo it. Use a bit at a time until your dough comes together.
- Store in an airtight container for up to a week or freeze for up to a month. For more info on freezing baled and unbaked cookies see 🥡 Storing.
I always recommend you use digital scale for weighing out ingredients when baking. Precision is everything.
If your oven is a bit unpredictable in terms of temperature, get yourself this cheap and cheerful oven thermometer so that you know the actual temperature of your oven as you preheat it.
Use any chocolate you like in your cookies. I like a mixture of dark chocolate chips in the dough and dark chocolate chunks on top of the cookies but you do you. Also milk and white chocolate varieties will obviously work too.
Feel free to put all the chocolate into the dough if you want. I like adding chunkier pieces on top.
Don't be too heavy handed when flattening the cookies, all they need is a gentle squash. Alternatively, you can leave them as they are for even chunkier cookies.
I found cookie dough made with egg to be stickier than that made with oil. The latter required 1-2 tablespoon of milk/plant milk to bring it together. Get the feel of your dough, if it's super sticky add a touch more flour (not too much though) if too dry add a little bit of milk. Also resting the dough in the fridge helps with stickiness as butter solidifies hence no need to add too much extra flour.
Resting your dough in the fridge for at least 15 minutes or longer if possible, makes it easier to shape cookies. It also makes them spread less as they bake.
If you're after soft and chewy cookies, do take them out at 10 minute mark even though they will still be very soft. Leave them on the tray for 5 minutes before moving them onto a cooling rack. DO NOT try to move them before as they will fall apart.
Nutrition
Calories: 175kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 89mg | Potassium: 84mg | Fiber: 1g | Sugar: 13g | Calcium: 42mg | Iron: 1mg